Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat

Apata, E. S.

doi:10.5897/ajfs12.008

Cited by 6 publications

(2 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Each sample was placed into an 18-oz Whirl-Pak bag (Nasco Whirl-Pak ® , USA) and immersed in a water bath at 70°C for 15 min after removing the air from the bag. The samples were then removed from the bag, patted dry with filter paper and weighed (Vergara et al, 2005;Apata et al, 2012).…”

Section: Meat Quality Measurementmentioning

confidence: 99%

Effects of plant extracts and essential oils as feed supplements on quality and microbial traits of rabbit meat

et al. 2016

View full text Add to dashboard Cite

The effects of dietary supplementation with onion, cranberry and strawberry extracts and essentials oils on meat quality were analysed. Five groups of 48 Grimaud female weaned rabbits received the supplemented or the control ration; the experimental unit was a cage of 6 rabbits. Each experimental diet contained 10 ppm of added active ingredients. Rabbits were fed with the experimental diets for 4 wk before determining slaughter and carcass traits and determining the pH at 1 and 24 h post mortem (pHu) of the Longissimus dorsi (LD) and the Biceps femoris muscle, left and right, respectively. Cooking loss, drip loss and L*, a* and b* colour parameters were obtained for the right LD and for ground meat and antioxidant status (TBARS, DNPH, Folin Ciocalteu) was measured. Only the pHu of the LD muscle for the strawberry supplemented group was significantly lower when compared to the control group (P=0.04). However, we note that for the pH of the LD, the average was less than 6 for the meat of animals that received a diet enriched in polyphenols, compared to the control group. Plant extract supplementation did not influence meat quality traits, growth performance or oxidative stability. However, under aerobic and anaerobic conditions, our results indicate that dietary supplementation with extracts rich in polyphenols, especially with essential oils, had a small but sporadic positive effect in reducing bacterial microflora compared to the control group (P<0.05). In conclusion, plant extracts and essential oils can be used in a rabbit diet without adverse effects on performance and meat quality traits. This effect could be optimised by investigating higher doses.

show abstract

Section: Meat Quality Measurementmentioning

confidence: 99%

Effects of plant extracts and essential oils as feed supplements on quality and microbial traits of rabbit meat

et al. 2016

View full text Add to dashboard Cite

show abstract

“…The rabbit meat cooked by oven roasting and grilling received the significantly highest overall acceptability score, followed by the samples cooked by pan frying and microwaving, while the lowest overall acceptability score was observed in boiled ones. In Apata's (2012) experiment, the color, flavor, and overall acceptability scores were higher in fried rabbit meat than in broiled, roasted, and stewed samples. While stewed, rabbit meat was more tender and juicy than roasted, broiled, and fried.…”

Section: Resultsmentioning

confidence: 81%

Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat

Wereńska

2023

Poultry Science

View full text Add to dashboard Cite

Application of Carnobacterium maltaromaticum as a feed additive for weaned rabbits to improve meat microbial quality and safety

et al. 2018

View full text Add to dashboard Cite

Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat

Cited by 6 publications

References 7 publications

Effects of plant extracts and essential oils as feed supplements on quality and microbial traits of rabbit meat

Effects of plant extracts and essential oils as feed supplements on quality and microbial traits of rabbit meat

Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat

Application of Carnobacterium maltaromaticum as a feed additive for weaned rabbits to improve meat microbial quality and safety

Contact Info

Product

Resources

About